Friday, July 26, 2013

60 Minute Dinner Rolls

I'm always on the hunt for the perfect easy dinner roll. Then a picture showed up on Facebook for quick dinner rolls. You can see it here. It seemed easy enough and would go perfect with the slow cooker roast beef slices for dinner.

It turned out well enough but to me there was too much flour by the final step. This recipe reflects the lesser amount of flour. I am going to make these again soon with less flour to see if they are even better.

Microwave milk, sugar, and butter together at 20 second intervals just until butter is melted, stirring to dissolve sugar. Cool to about 105 F.

Pour into the bowl of a stand mixer. (Or regular mixing bowl if you don't have a stand mixer.)

Add the warm water and yeast. Stir gently. Let stand for 10 minutes, or until yeast is foamy. If you are patient and watch the bowl you will see this happen and it looks really cool.

Add 1 cup flour and the salt to mixture. Using a dough hook, mix on low speed for about 1 minute.

With the mixer still going on low, add remaining flour, 1/2 cup at a time. Mix about 1 ½ minutes, or until dough starts to clean the sides of the bowl.

Knead on low speed for about 2 more minutes, or until dough is smooth and elastic. The dough will still be slightly sticky. If you don't have a stand mixer you may need to do this part by hand.

Place dough in a greased bowl, turning it to grease the top. Cover the dough with a towel. Let rise in warm place for 15 minutes.

Turn the dough onto a lightly floured surface, (not heavily floured like mine!) and divide into 12 equal pieces.
My pieces were somewhere between 55 and 60 grams each. I normally weigh the dough to get uniform rolls but just eyeballed these. Cut each of those pieces into thirds. Form into balls.

Spray or grease a 12-cup muffin tin. Place 3 dough balls in each muffin cup. Cover with towel and let rise for 15 minutes. Start preheating oven to 425F.